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This is another of my "entries" in the Lodge/Martha White Recipe Contest. It's very good, especially when served during the first cooler evenings of autumn.

Southern Turnip Greens and Cornbread
1-pkg Martha White Cornbread Mix
Nonstick spray
2-cans turnip greens
1 can navy beans
2 onions, chopped
2 potatoes, peeled, chopped and cubed
1-tbspn Accent
salt and pepper to taste
water

Spray 8-in. Lodge cast iron skillet with nonstick spray and set aside. Mix 1 pkg. Martha White Cornbread Mix according to package direction in a large mixing bowl and pour into prepared skillet. Set aside. Put remaining ingredients in a Lodge Cast Iron Dutch Oven and cover with water. Simmer for three hours. During last 45 minutes of simmer, bake the Martha White Cornbread according to the package directions. When done -- set aside to cool. When ready to serve give each guest a soup bowl and fill 1/2 full with the turnip green mixture. Top with a wedge of Martha White Cornbread and spoon cooking juice over all to moisten before eating.
This is a keeper! Susana in Louisiana

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